Waffles are one of our not-a-school-day treats. The aroma of baking waffles makes these weekend breakfasts feel like a special occasion – a lovely way to start the day. This recipe uses 100 percent whole wheat. I find that whole-wheat pastry flour, which is made of a soft mellow wheat, and is finely ground, makes amazing, delicate, light waffles – you won’t miss white flour at all. The wheat germ adds another nutrition and flavor bonus.
One of the downsides of waffle making is that special equipment is needed. I apologize to my dear readers who don’t have access to a waffle iron. I’ll make it up to you with a recipe that needs nothing special next time.
- 2 cups whole-wheat pastry flour
- 2 tablespoons wheat germ
- 2 tablespoons sugar
- 2 teaspoons baking powder
- A pinch of salt
- 4 large eggs, separated
- 2 cups milk
- ½ stick (4 tablespoons) unsalted melted butter
- 1 teaspoon vanilla extract
- Butter for coating the waffle iron
- Arrange 3 bowls
- In one bowl mix the dry ingredients: flour, wheat germ, sugar, baking powder and salt
- In second bowl whisk together the egg yolks and milk, and then whisk in the butter and the vanilla
- Whisk together the egg yolk mixture with the flour mixture
- In third bowl, beat the egg whites with an electric mixer until soft white peaks form
- With a rubber spatula, gently fold the egg whites into the waffle batter
Now that your batter is ready, it’s time to warm up your waffle iron. (The batter will keep for a few hours in the fridge, but do take it out of the fridge for a few minutes before using it.)
Coat your waffle maker with a little bit of butter, and with a soup ladle pour enough batter to just cover the waffle grid – this batter rises mightily!
Follow the directions of your waffle iron – waffles usually bake in 2-3 minutes
Serve immediately with an assortment of berries and maple syrup.
Makes about 12 waffles.